REIMAGINING FOOD TOURISM:
FOOD HUB IN BARELANG, BATAM CITY
Laporan Perancangan Arsitektur AR-4099 Studio Tugas Akhir Jesslyn Halim (15218097) Pembimbing : Dr. Eng. M. Donny Koerniawan S.T., M.T. PROGRAM STUDI SARJANA ARSITEKTUR SEKOLAH ARSITEKTUR, PERENCANAAN DAN PENGEMBANGAN KEBIJAKAN INSTITUT TEKNOLOGI BANDUNG 2022
REIMAGINING FOOD TOURISM:
FOOD HUB IN BARELANG, BATAM CITY
Laporan Perancangan Arsitektur AR-4099 Studio Tugas Akhir Jesslyn Halim (15218097) Pembimbing : Dr. Eng. M. Donny Koerniawan S.T., M.T. PROGRAM STUDI SARJANA ARSITEKTUR SEKOLAH ARSITEKTUR, PERENCANAAN DAN PENGEMBANGAN KEBIJAKAN INSTITUT TEKNOLOGI BANDUNG 2022
REIMAGINING FOOD TOURISM: FOOD HUB IN BARELANG, BATAM CITY
Jesslyn Halim 15218097
Menyetujui, 12 Juni 2022
Pembimbing,
Dr. Eng. M. Donny Koerniawan S.T., M.T.
ACKNOWLEDGEMENT First and foremost, I would like to thank God for this opportunity to become an architecture student at the Bandung Institute of Technology and to be able to complete this 4-year journey. This is truly a life-changing experience for me, a person who was born and raised in Batam, a small city in Indonesia. Second, I would also like to thank my family, who do not really understand what I do but always give me their best support no matter what. Thank you for telling me it’s okay to take it slow. I love you. Third, I would like to express my deepest gratitude to my final project supervisor, Dr. Eng. M. Donny Koerniawan S.T., M.T., for guiding me throughout these past two semesters. Pak Donny, thank you for always motivating me to produce high-quality works. Thank you for being a really inspiring supervisor. I also would like to thank Bu Roro (Rr. Diah Asih Purwaningrum, S.T. M.T. Ph.D.) and Bu Allis (Dr. Allis Nurdini, S.T, M.T.) for all of the guidance and constructive feedback. I would like to extend my sincere thanks to Lisa, Dihan, Kenny, George, Dawam, Jeanette, Paulina, Evelyne, Shannina, Adriel, Valary, Adrian, Quinn, Enrique, Vivian, Hendi, Analisia, Felix, Hasna, Adinda, and Kelompok 1 PTA for being there through the ups and downs. Thanks should also go to SMAKYS ITB 2018, Batam friends, and Twitter mutuals for being a great support system. Last but not least, this endeavor would also not have been possible without Bangtan (BTS), who has been inspiring me to be a better person and love myself. Their sincerities and efforts in life always motivate me and give me comfort. Dear Joon, Jin, Yoongi, Hobi, Jimin, Tae, and Jungkook, Thank you for keeping me sane, especially in this pandemic. Thank you for motivating me to find my dream, to pour my soul out, and to work hard towards it relentlessly.
“This is only the beginning, the best yet to come”
TABLE OF CONTENTS 01 PREFACE 01 02 02 03
Project Background Project Objectives General Project Description Food Tourism Concept
02 FUNCTIONAL STUDY, SITE ANALYSIS, PRECEDENT STUDY 05 07 08 09
User Study and Activities Site Macro Analysis Site Micro Analysis Precedent Study
03 PROJECT PROGRAMMING 11 11 12 13
Project Vision Design Objectives Main Issues Space Programming
04 DESIGN CONCEPT AND STRATEGY 15 17 18 19 21 24 25 27 28 31
Basic Concepts of Design 2D and 3D Form Composition Strategy Space Organization Strategy Spatial Composition Strategy Site Context Issues Response Strategy Building Envelope Strategy Utility Integration Strategy Structure Integration Strategy Landscaping Strategy Food Hub Organization Strategy
05 PRELIMINARY DESIGN 35 Orthogonal Projection Drawings 47 Perspectives
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PREFACE
PROJECT BACKGROUND Batam City is the city with the 3rd largest number of tourist visits in Indonesia after Jakarta and Bali. In addition to tourism potential, its location which is surrounded by the sea adds a lot of potential for marine and agricultural development. However, there is still a gap between food needs and food production in Batam City which causes the need to import food supply from other cities. According to the Strategic Design of the Action Plan for the Development of Culinary and Shopping Tourism Destinations for Batam City (Kemenparekraf, 2019), Batam has a huge tourism potential in the culinary field but at the same time, there are no information centers and special tourist destinations in this field. Tourist destinations in Batam are considered to be saturated and do not have innovations. In Batam City, there is a hinterland area of Barelang which is one of the tourist destinations that covers the intersection between fisheries and agriculture. The hinterland area has a lot of potential to be developed, but tourism and marine development in the region still tend to be traditional and less productive. Therefore, the project will be located on Nipah Island, Bulang District, Batam City. This project aims to transform nature-only traditional tourism into man-made tourism that is more productive and has high economic value for local residents.
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PROJECT OBJECTIVES The objectives of the project are food-themed tourism functions in the form of recreation and education, food production, food distribution, food consumption, and food waste management. Through the combination of these typologies, this project is titled “Reimagining Food Tourism” with the hope of bringing a new color to tourism and culinary in Batam City. This project is expected to increase public awareness of nutrition, health, and food security not just in Batam City, but also in Indonesia.
GENERAL PROJECT DESCRIPTION The project is a tourist destination in Batam City that presents a new typology, Food Hub. This project is located in Pulau Setokok Village, Bulang District, Batam City. In the design of this project, it is assumed that the selected land is vacant and the project is initiated by the private sector that sees opportunities to empower the potential of natural resources in the Barelang area as well as to improve the welfare of the local community. This project has 5 main components according to the food cycle chain, which are food production, food processing, food distribution, food consumption, and food waste management. The food hub space programming will allow visitors to have a behind the scene tour, giving visitors an exclusive look at the workings of the food hub. The purpose of this tour is to educate the public about food and introduce Indonesian food and culinary delights to foreign tourists.
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FOOD TOURISM CONCEPT THE CONDITION OF TOURISM AND THE FOOD CHAIN IN BATAM Tourism
Agriculture
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Tourism is one of the sectors most affected by the pandemic. The pandemic is changing people’s lifestyles and preferences for tourism. People prefer nature, outdoor, and open-air destinations. In Batam City tourism, there is no synergy between tourism and other sectors, especially culinary even though there is a lot of potential in the culinary sector.
Fishery
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Traditional Market
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The facilities for aquaculture and fisheries are still minimal. The marketing of marine and fishery products is still individualistic. The utilization of technology and transfer of knowledge by fishers is still minimal. Diversification of fish processing products is not optimal yet.
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There is a shift in the trend of vegetable buyers in Batam City. In recent years, hydroponic and organic vegetable demand has been increasing. The amount of agricultural produce is not proportional to the population of Batam City. In Batam, only a small amount of land is programmed for agriculture. The utilization of technology and knowledge transfer in agricultural cultivation is still minimal.
The distance between farmers and fishermen to merchants and the primary distributor market that accommodates the harvest is quite far. There is only one main fresh food distributor and the hub is located northwest of Batam City. There is no official food distributor in the southeast of Batam City. Traders are generally located in the mainland of Batam City, while farmers and fishermen live in the hinterland of Batam (southeast area), so the food distribution is considered not efficient.
PROPOSED IDEA: FOOD TOURISM
“Place-making Through Food” Open space is needed to connect the physical spaces of the basic components of a food hub in an intangible way. This place-making foundation is expected to create a good transition between buildings with various functions. With place-making as well, the local community will be more involved and feel a sense of belonging to the food hub.
“Human-Centered Tourism” To help resolve economic issues due to the weakened post-pandemic tourism, UNWTO (2020) states that there are 5 priority areas that must be addressed: 1.
The Relationship of the Food System and City Life Source: Blue-Green Systems (2020)
Mitigating socio-economic impacts on livelihoods 2. Improving competitiveness and resilience through economic diversification, promoting domestic and regional tourism, and facilitating a conducive business environment for MSMEs 3. Advancing tourism innovation and digital transformation 4. Encourage the concept of sustainability and green growth to shift to a tourism sector that is resilient, competitive, resource efficient and carbon neutral. 5. Transform the sector towards achieving the SDGs and ensuring tourism recovery puts people at the center of attention.
Post-Pandemic Human Centered Tourism Pillar Source: Maria Della Lucia, et al. (2021)
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FUNCTIONAL STUDIES, SITE ANALYSIS, & PRECEDENT STUDIES
USER STUDY AND ACTIVITIES
FOOD HUB WORKER
MERCHANT
FOOD HUB MANAGER
VISITOR
Classification
Classification
Classification
Classification
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Agriculture Fishery Food Processing Food Hall
Characteristic
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Harvesting, selling crops, doing their job in the designated area (ex. agriculture worker at vertical farming atrium and food processing worker at minifactory) Generally active from dawn to dusk (except for food hall worker who usually works until night)
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Dry Market Wet Market Food Court & Food Hall Non FnB
Characteristic
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Selling various types of goods Using raw materials purchased from fresh market food hub Wide range of affordability (low to high SES) Buy stock from food hub Selling at the retail/booth Generally active from dawn to dusk as for Dry and Market Merchant, morning to night as for food court, food hall, and retail
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Food Production and Processing Food Distribution Waste treatment
Characteristic
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Managing administrative data Managing food production activities Ensuring the distribution chain runs well Manage export and supply Managing food waste treatment
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Young (<15 years old) Productive Age (15-64 years) Old (>64 years old) Visitors with Physical Disabilities
Characteristic
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Looking for refreshing, enjoyable, and explorable recreation Visiting the food area to eat Shopping Usually spend half a day at the food hub Need: a food hub facility that adapts to the anthropometry of young children as well as easy access for parents and disabilities
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SITE MACRO ANALYSIS SITE SELECTION STRATEGY
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Near tourist spots
2 Near the sea
SITE ACCESSIBILITY
3 Near farm area
4 Easily accessible from the city center
SITE LOCATION
The site is located on Nipah Island, precisely after the second bridge of Barelang, one of six Barelang Bridges which is one of the favorite tourist destinations in Batam City. Barelang Bridge (short for Batam, Rempang, and Galang) is a bridge that connects Batam Island, Watch Island, Nipah Island, Rempang Island, Galang Island, and Galang Baru Island.
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37 minutes from Batam Center International Ferry Terminal 15 minutes from the city center (Tembesi Area) Located right beside Trans Barelang Road
TRAFFIC Traffic conditions on Trans Barelang Road are always smooth. There is no traffic due to its location. The Trans Barelang Road has a width of 7 meters.
Nipah Island Golden Fish Area, Pulau Setokok Village, Bulang District, Batam City.
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SITE MICRO ANALYSIS
SITE BOUNDARY
SITE TOPOLOGY
North side : Nipah Island Resort. Northeast side : Barelang Harbor Business Center. East side : South China Sea Southeast side : Taman Laut South, southwest and west sides: Trans Barelang Road Northwest side : PT BSTC Batam.
The highest point is at an altitude of 34 meters above sea level and the lowest point is at an altitude of 8 meters above sea level. The steepest slope is 57%. Cut and fill action is needed to make the site more ideally walkable.
SITE CLIMATE MIN : 20,7°C – 23,9°C
SITE DATA
MAX : 32,2°C – 34,9°C • • • • • •
Site area size Designed Building Area Building Coverage Ratio Green Open Space GSJ Max. Height
: 44.750 m2 : 18.971 m2 : max 60% (±26.850 m2) : 40% (±17.900 m2) : 8 m from the main road : 4 floor
The geology of the soil at the site consists of Alluvium (suitable for agricultural activities, plantations, and has a high level of stability) and Goungon Formation (suitable for dryland agriculture).
SITE SUN POSITION
AVG : 26,8°C – 29,1°C : 2.600 mm/year The average air pressure ranges from 1,010.6 mb – 1,013.5 mb Air humidity ranges from 73%-96%
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PRECEDENT STUDY SUNQIAO AGRICULTURAL DISTRICT
SINGAPORE PAVILION
Sunqiao Urban Agricultural District is a 100-hectare urban farming project designed by Sasaki Associates. This project was initiated because of the high price of land in Shanghai. Through this project, vertical farming becomes an ideal option to meet the food needs of urban communities.
The Singapore Pavilion at Expo 2020 Dubai is a net-zero energy pavilion designed by WOHA, an architectural firm in Singapore that focuses on building design and sustainable environments.
Sunqiao incorporates elements of a sustainable landscape including vertical farming, hydroponic and aquaponic systems, interaction with the public in the form of a science museum and festival market, and attractive infrastructure such as bicycle paths and riverside walking paths. Apart from vertical farming, Sunqiao also provides areas for agricultural research, start-ups, exhibition areas, integrated water systems, and modern greenhouses. This approach actively supports sustainable food chains. The design of this building also improves the quality of life of the urban community through community programs such as restaurants, markets, culinary academies, and “pick-your-own” experiences.
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In general, the Singapore Pavilion carries the theme of Nature. Nurture. futures. This pavilion provides a new perspective on how ‘A City in Nature’ can look and how this vision can be realized everywhere through smart and sustainable urban solutions. The building offers an immersive space experience through a threedimensional green garden, a net-zero energy rainforest supported by a selfsustaining ecosystem, and the story of Singapore through interactive exhibits, programs, and flavors. This building is successful in creating sustainable green buildings that have a big story behind them about how humans can coexist with nature.
LAD HQ
SYDNEY FISH MARKET
The Lankuaikei Agriculture Development (LAD) Headquarters is an 11-storey terraced office building in Shanghai that combines both high- and low-tech sustainability strategies under a swooping technological roof to create a showcase for the agriculture technology company. The building contains the 6,000m2 offices of the LAD headquarters on its upper levels, where there are views of both the lake in the north and the park in the south, and 9,000m2 of labs and co-working offices below.
Sydney Fish Market is a well-known and one of the most significant tourist destinations in the city. In this project, 3XN is designing a fresher look for the fish market creating a fish market that is much more than just a fish market. The building will serve many purposes when it is finished - a working fish market, an amenity for the city, a cultural destination, an urban connector, and an inspiring icon along the world-renowned Sydney Harbour.
LAD HQ is conceived as a “sustainability machine”, confronting a wide variety of challenges both indirectly and directly, with high-tech and low-tech solutions. Through material selection and life-cycle analysis, the embodied carbon of the design will be 40% lower than typical comparable construction.
The new design facility goes beyond its immediate role of the sale and distribution of seafood and provides an array of varied experiences that enable change and responsiveness to the future, creating a destination for locals and tourists alike that is an integral part of the city fabric. The design focuses on maintaining a human scale and creating a true market atmosphere – just like historic marketplaces or bazaars with a series of small stalls that are connected. The aim is to create an intimate market atmosphere.
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PROJECT PROGRAMMING
PROJECT VISION The vision of the project is to transform nature-only traditional tourism into a more productive and innovative man-made tourism that provides high economic value for local residents and gives a new color to Batam City tourism.
DESIGN OBJECTIVES
1. 2. 3.
Create sustainable tourism in Batam City Create a reliable food supply to meet the needs of the people of Batam Empower people who work as farmers, fishermen, and traders to improve the economic conditions of the Barelang hinterland area
technological advances in designs to support the 4. Implement efficiency and productivity of agriculture and fishery activities
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Increase awareness of the people of Batam on nutrition and food security
MAIN ISSUES TOURISM Create a human-oriented tourism that integrates food hub (food production, distribution, consumption, and waste management) for the public to experience. This project offers a new typology of leisure destination in Batam. This project also empowers local communities by creating new jobs in the food hub and providing space for social engagement.
FOOD SECURITY Improve food security through architecture and buildings that contributes towards a sustainable food chain system by addressing the local food production demand and help to educate the next generation about food issues, where their food comes from, how it is produced and distributed.
SUSTAINABILITY Create a sustainable building that maximize the natural potential and minimize building energy consumption by filling up unused plots and utilize existing infrastructure i.e. making them more versatile, mixed and smart in their functions.
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SPACE PROGRAMMING The space programming is divided by the function of food cycle components which are production, processing, distribution, consumption, and waste treatment. The tourism function is then added by adjusting and combining its program with the existing food cycle function.
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DESIGN CONCEPT & STRATEGY
BASIC CONCEPT OF DESIGN Reimagining Food Tourism: Connecting People and Nature through Food
This thesis explore how food acts as the bridge between people and nature. There are 3 main points of this concept, place making through food, using food to share knowledge, and using food to empower people.
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PLACEMAKING THROUGH FOOD Create a tourist-friendly gathering place based on food experience in every phase of the food cycle. This project also hopes to create a local community sense of belonging towards the food hub and a remarkable space to revisit.
USING FOOD TO SHARE KNOWLEDGE By understanding that food is a powerful vehicle for storytelling, this project aims to create an architecture program that evokes people interest in food knowledge to create a more sustainable food security in the future.
USING FOOD TO EMPOWER PEOPLE This project breaks the business aspect of the food cycle to empower communities, especially local residents in the hinterland of Barelang. This project aims to create an inclusive social space using the motto “Food brings people together and allows us to stay connected” to live by.
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2D AND 3D FORM COMPOSTION STRATEGY
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SPACE ORGANIZATION STRATEGY
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SPATIAL COMPOSITION STRATEGY ATRIUM
AMPHITHEATER Market Atrium
Inner Plaza Amphitheater The amphitheater is located in the center of the food hub radial axis. There are colorful trees surrounding the amphitheater to create a better visual and thermal comfort.
The market uses high ceilings to maximize air ventilation in the building. The open market concept will allow pre-cooled air from the sea to cool the market area.
Veertical Farming Atrium
Hill Amphitheater The hill amphitheater is the biggest amphitheater on the site. This amphitheater could accommodate more than 500 people.
Seaside Amphitheater
The vertical farming atrium allows visitors to observe from the second floor. Through this, visitors will be more engaged in the learning process due to the clearer view. The products that will be grown in the vertical farming atrium are lettuce, radishes, carrots, peas, broccoli, spinach, chicory, kale, cucumber, eggplant, and leeks.
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This small amphitheater is designed to give a closer and more open view of the sea. There are wave breakers in front of the amphitheater that function as coastal protection.
BRIDGE There are few bridges in the site programming. There are sky bridge, hill bridge, wetland bridge, and market bridge. The bridges connect multi-level space functions by integrating ramps. This ramp provides a universal design for the visitor to enjoy the food hub with ease. By using the bridge, the visitor could also get a 360-degree upper view of the site and various photo spots with panoramic views.
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SITE CONTEXT ISSUES RESPONSE STRATEGY RESPONSE TO HILL AND STEEP CONTOUR “Hide in the Hill” Landscape Experience
The site has many potentials due to its orientation which faces the sunset sea view. There’s a hill that has a 57% slope steepness. Hence, the hill is not walkable and needed contour modification to make it more walkable and accessible.
Using contour variation to provide an unusual and interesting pedestrian landscape experience at the entrance. This method is also applied to the BOH Area to separate the public from the service zone. Cut & Fill and Multi-level Space Program
Greening the Hill The existing site is very barren and dry without any shady plants. Because of that, greening the hill is a must to make the site more pleasant and comfortable.
Blend in with Nature Minimizing the hill contour intervention by adding a roof structure to aid in efficient natural ventilation and maximizing precooled air from the sea. This food hub also uses an open-air concept to reduce energy requirements.
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The cut and fill enable the user to have multi-level activities. These activities are connected by ramps and bridges. The space program hierarchy is designed with the “the closer you are to the sea, the more refreshed you would feel” concept which places the more dense activities concentrated on the main building and the more refreshing and light activities concentrated on the lower landscape area near the sea. On the main building, due to its contour, the building uses a semibasement instead of basement for the parking area. This allows light and fresh air to the basement and provides more flexible options for adaptive reuse in the future.
RESPONSE TO ABANDONED WETLAND
There’s a small abandoned pond in the site near the steep hill. The food hub maximize the pond potential by reconstructing it into a wetland. The wetland will also be used as water storage to collect rain water and filtered water from the water treatment plant.
RESPONSE TO THE SEA
The food hub maximizes the sea view by designing a mass that uses a radial axis that mainly arcs towards the sea with glass as the majority of facade material.
Tidal Wave Energy Harvesting System
The food hub maximizes the sea wave potential by designing a tidal wave energy harvesting system in the coastal area of the site. Tidal energy is created using the movement of tides, where the intensity of the water from the rise and fall of tides is a form of kinetic energy. The kinetic energy from the movement of water pushes the turbine to generate electricity. This system helps to generate more renewable energy for the food hub.
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Through calculations with edge applications, the final energy use could save 35.81% of the normal energy usage. the most significant saving impact is obtained from the cooling load. The cooling load could be saved through the usage of roof with a high Solar Reflectance Index (SRI), insulation with great U-value, and minimizing Window Wall Ratio on the east and west facade, There are also some easy options such as using ceiling fans and maximizing south window opening. The building also saves a lot of energy usage for lighting by using skylights to allow natural sunlight to light the building during the day. For indoor and outdoor lighting, LED lights with a great lumen and efficient energy usage could be used to save energy. The building obtained renewable energy from the solar panels on the roofs and tidal wave energy harvesting on the waterfront seaside.
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Through calculations with edge applications, the final water use could save 53.76% of the normal water usage. the most significant saving impact is obtained from the flushing and irrigation. In this project, the constructed wetland is designed to collect rainwater and filtered water from the water treatment plant. later on, the water will be re-filtered to be used in the building for nonpotable usages such as flushing and irrigation.
Through calculations with edge applications, the final embodied energy use could save 39.63% of the normal embodied energy usage. the most significant saving impact is obtained from the exterior walls and building flooring. The building uses in-situ reinforced concrete slab with >25% GGBS as the bottom floor, lighter materials as exterior walls, ETFE roofs, cored bricks, and wall insulation. The embodied carbon could be reduced by using fewer finishing materials. For landscape areas such as constructed wetland decks, reclaimed wood is used because it is easily purchased locally to minimize carbon emissions from material transport.
BUILDING ENVELOPE STRATEGY
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UTILITY INTEGRATION STRATEGY
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STRUCTURE INTEGRATION STRATEGY The building uses a combination of 80 cm diameter cylindrical concrete columns and 40x50 cm beams with a radial axis. Columns in the main building support the wide-span space truss steel roof structure which is the main canopy of the food hub. In the hill area, tree column structure is used to support the ETFE canopy that covers the hill. The back of the house and greenhouse area is also supported by arced roof to follow the roof character of the main building. It uses a planar truss because it is more cost-efficient for a service area. The trusses are supported by 40x40 cm concrete columns. The sky bridge is supported by 80 cm diameter v-shaped columns to give some aesthetic touch to the structure visual.
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LANDSCAPING STRATEGY ACTIVITIES
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FOOD HUB ORGANIZATION STRATEGY DRY MARKET & WET MARKET
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All markets carry the open-air concept. This open-air concept is intended to maximize natural lighting and ventilation and save energy. The dry market and the wet market are placed into two different buildings to clarify zoning, reduce unpleasant odors, and make cleaning easier. Wet markets are located closer to the Barelang fish port and storage areas to facilitate the transportation of fresh fish stocks. The wet market is placed separately from the main building to minimize the fishy smell of seafood. The dry market and non-seafood foodcourt are located in the main building because they tend to be cleaner Markets in the form of non-permanent pods were created with the aim of making the use of space more flexible. Thus, the concept of adaptive reuse will be easier to apply in the future.
AQUAPONIC SYSTEM
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Next to the vertical farming atrium, there is an aquaponic pool area that is directly connected to the irrigation of the vertical plant shelves in the atrium. This aquaponic pond is also placed close to the tank space and water pump in the basement to make water distribution more effective. By using an aquaponics system, the water used for irrigating plants can be used for fish ponds. Later, urine and fecal matter from fish can be used to fertilize plants. This system uses 1/6th of the water to grow 8 times more food per acre compared to traditional agriculture.
NON-FNB RETAIL
ETFE CANOPY
extra storage retail area
The non-retail market has storage space on the second floor. This storage space can be reached using a traditional staircase. Retail layouts like this are very common in traditional markets in Batam. Thus, the sales floor can be maximized to display the goods being sold.
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ETFE was chosen as a roofing material because of its long service life, low maintenance, UV transparency, great thermal and visual performance. ETFE has a life span of more than 40 years. This material is very durable so it rarely leaks. In addition, the material also does not catch dirt so maintenance is minimal. ETFE has a melting point of approximately 260°C. In the event of a fire ETFE does not promote the spread of flames because it self-extinguishes and does not generate any flaming droplets or particles.
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PRELIMINARY DESIGN
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Wet Market Area
Food Court Area
Vertical Farming Atrium
Mini Factory Area
Market Plaza
Drop Off Area
Inner Plaza
Back of House Area
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Sky Bridge
Wetland Area
Seaside Area
Amphitheater
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Jesslyn Halim 15218097 | jesslynhalim93.jh@gmail.com
